On the public citation graph

https://doi.org/10.2139/ssrn.4644332

0 signed · 62 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/j.2050-0416.1983.tb04185.xopenalex-extracted
REDUCTION OF HIGHER ALCOHOLS BY FERMENTATION WITH A LEUCINE-AUXOTROPHIC MUTANT OF WINE YEAST
inferredcites →https://doi.org/10.1002/jib.575openalex-extracted
Physicochemical and sensorial characterisation of Argentine ciders
inferredcites →https://doi.org/10.1002/yea.3246openalex-extracted
Alternative Saccharomyces interspecies hybrid combinations and their potential for low‐temperature wort fermentation
inferredcites →https://doi.org/10.1002/yea.3295openalex-extracted
Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features
inferredcites →https://doi.org/10.1007/978-0-387-74118-5openalex-extracted
Wine Chemistry and Biochemistry
inferredcites →https://doi.org/10.1007/s00217-022-04119-3openalex-extracted
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry)
inferredcites →https://doi.org/10.1007/s00253-003-1221-yopenalex-extracted
Biotransformation of limonene by bacteria, fungi, yeasts, and plants
inferredcites →https://doi.org/10.1007/s00253-015-7169-xopenalex-extracted
Different mechanisms of resistance modulate sulfite tolerance in wine yeasts
inferredcites →https://doi.org/10.1007/s10295-010-0854-yopenalex-extracted
A novel methodology independent of fermentation rate for assessment of the fructophilic character of wine yeast strains
inferredcites →https://doi.org/10.1016/0950-3293(94)p4209-oopenalex-extracted
Temporal perception of astringency and sweetness in red wine
inferredcites →https://doi.org/10.1016/j.bbamem.2012.08.011openalex-extracted
Fsy1, the sole hexose-proton transporter characterized in Saccharomyces yeasts, exhibits a variable fructose:H+ stoichiometry
inferredcites →https://doi.org/10.1016/j.chroma.2009.06.005openalex-extracted
Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization
inferredcites →https://doi.org/10.1016/j.fbio.2022.101731openalex-extracted
Effects of secondary fermentation of four in-bottle Saccharomyces cerevisiae strains on sparkling cider sensory quality
inferredcites →https://doi.org/10.1016/j.femsyr.2004.02.005openalex-extracted
Discrepancy in glucose and fructose utilisation during fermentation by wine yeast strains
inferredcites →https://doi.org/10.1016/j.fm.2003.10.009openalex-extracted
Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions
inferredcites →https://doi.org/10.1016/j.fm.2006.04.001openalex-extracted
Yeast species associated with the spontaneous fermentation of cider
inferredcites →https://doi.org/10.1016/j.fm.2008.02.007openalex-extracted
Modelling the inhibition of sorbic and benzoic acids on a native yeast cocktail from table olives
inferredcites →https://doi.org/10.1016/j.fm.2008.03.004openalex-extracted
Screening of cider yeasts for sparkling cider production (Champenoise method)
inferredcites →https://doi.org/10.1016/j.foodres.2019.108656openalex-extracted
Saccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.10.016openalex-extracted
Yeast ecology in French cider and black olive natural fermentations
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.01.035openalex-extracted
Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.07.004openalex-extracted
Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.03.008openalex-extracted
Evaluation of different genetic procedures for the generation of artificial hybrids in Saccharomyces genus for winemaking
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.03.004openalex-extracted
Stuck fermentation: Development of a synthetic stuck wine and study of a restart procedure
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2017.02.018openalex-extracted
Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2019.108471openalex-extracted
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2019.108500openalex-extracted
Inheritance of winemaking stress factors tolerance in Saccharomyces uvarum/S. eubayanus × S. cerevisiae artificial hybrids
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2021.109129openalex-extracted
Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes
inferredcites →https://doi.org/10.1016/j.lwt.2004.07.008openalex-extracted
Analytical differentiation of cider inoculated with yeast (Saccharomyces cerevisiae) isolated from Asturian (Spain) apple juice
inferredcites →https://doi.org/10.1016/s0168-1605(02)00144-7openalex-extracted
Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/s0168-1605(03)00253-8openalex-extracted
Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations
inferredcites →https://doi.org/10.1016/s0923-2508(00)90131-1openalex-extracted
Association of var. with some French wines: genetic analysis of yeast populations
inferredcites →https://doi.org/10.1021/jf049324nopenalex-extracted
Study of SomeSaccharomyces cerevisiaeStrains for Winemaking after Preadaptation at Low Temperatures
inferredcites →https://doi.org/10.1021/jf0514524openalex-extracted
Sensory and Foaming Properties of Sparkling Cider
inferredcites →https://doi.org/10.1021/jf803493sopenalex-extracted
Analysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase Microextraction
inferredcites →https://doi.org/10.1023/a:1010249408975openalex-extracted
Analysis of yeasts derived from natural fermentation in a Tokaj winery
inferredcites →https://doi.org/10.1038/ncomms5044openalex-extracted
A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum
inferredcites →https://doi.org/10.1046/j.1365-2621.2000.00341.xopenalex-extracted
An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications
inferredcites →https://doi.org/10.1046/j.1365-2672.2000.00964.xopenalex-extracted
Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine
inferredcites →https://doi.org/10.1046/j.1365-2672.2000.01017.xopenalex-extracted
Susceptibility testing: accurate and reproducible minimum inhibitory concentration (MIC) and non-inhibitory concentration (NIC) values
inferredcites →https://doi.org/10.1073/pnas.0904673106openalex-extracted
Eukaryote-to-eukaryote gene transfer events revealed by the genome sequence of the wine yeast Saccharomyces cerevisiae EC1118
inferredcites →https://doi.org/10.1073/pnas.1105430108openalex-extracted
Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast
inferredcites →https://doi.org/10.1080/10408690490478118openalex-extracted
Winemaking Biochemistry and Microbiology: Current Knowledge and Future Trends
inferredcites →https://doi.org/10.1093/femsyr/fov067openalex-extracted
Diversity and adaptive evolution of Saccharomyces wine yeast: a review
inferredcites →https://doi.org/10.1099/13500872-142-7-1733openalex-extracted
Kinetics and regulation of fructose and glucose transport systems are responsible for fructophily in Zygosaccharomyces bailii
inferredcites →https://doi.org/10.1099/mic.0.041673-0openalex-extracted
FSY1, a horizontally transferred gene in the Saccharomyces cerevisiae EC1118 wine yeast strain, encodes a high-affinity fructose/H+ symporter
inferredcites →https://doi.org/10.1111/1567-1364.12051openalex-extracted
Functional analysis and transcriptional regulation of two orthologs ofARO10, encoding broad-substrate-specificity 2-oxo-acid decarboxylases, in the brewing yeastSaccharomyces pastorianusCBS1483
inferredcites →https://doi.org/10.1111/1751-7915.14068openalex-extracted
Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties
inferredcites →https://doi.org/10.1111/j.1365-2672.2004.02394.xopenalex-extracted
Predominance of Saccharomyces uvarum during spontaneous alcoholic fermentation, for three consecutive years, in an Alsatian winery
inferredcites →https://doi.org/10.1111/j.1567-1364.2006.00126.xopenalex-extracted
Natural hybrids fromSaccharomyces cerevisiae,Saccharomyces bayanusandSaccharomyces kudriavzeviiin wine fermentations
inferredcites →https://doi.org/10.1111/j.1567-1364.2009.00509.xopenalex-extracted
Hexose and pentose transport in ascomycetous yeasts: an overview
inferredcites →https://doi.org/10.1111/j.1574-6968.2001.tb10643.xopenalex-extracted
Biogenic amines in wines: role of lactic acid bacteria
inferredcites →https://doi.org/10.1111/j.1755-0238.2005.tb00285.xopenalex-extracted
Yeast and bacterial modulation of wine aroma and flavour
inferredcites →https://doi.org/10.1111/jam.12126openalex-extracted
Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures
inferredcites →https://doi.org/10.1111/jam.13495openalex-extracted
Tolerance to winemaking stress conditions of Patagonian strains ofSaccharomyces eubayanusandSaccharomyces uvarum
inferredcites →https://doi.org/10.1128/jb.179.24.7790-7795.1997openalex-extracted
Characteristics of Fps1-dependent and -independent glycerol transport in Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1371/journal.pgen.1003587openalex-extracted
Extensive Intra-Kingdom Horizontal Gene Transfer Converging on a Fungal Fructose Transporter Gene
inferredcites →https://doi.org/10.2139/ssrn.4033382openalex-extracted
Effects of Secondary Fermentation of Four In-Bottle Saccharomyces Cerevisiae Strains on Sparkling Cider Sensory Quality
inferredcites →https://doi.org/10.21548/21-1-3560openalex-extracted
Yeast and its Importance to Wine Aroma - A Review
inferredcites →https://doi.org/10.32614/r.manualsopenalex-extracted
R: A Language and Environment for Statistical Computing
inferredcites →https://doi.org/10.3389/fmicb.2017.00150openalex-extracted
Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition
inferredcites →https://doi.org/10.3390/app13064015openalex-extracted
Torulaspora delbrueckii Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.